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Herbed Panko-Crumbed Fish with Beer Battered Fries

Elevate your favourite takeout treat with this herbed panko-crumbed fish served with beer battered fries. Perfectly crispy on the outside and flakey and tender on the inside, this classic seafood dish pairs beautifully with the zesty flavours found in our Private Bin Sauvignon Blanc. 


Herbed Panko-Crumbed Fish 

4 fresh fish fillets – you can use any firm white fish; gurnard, terakihi or snapper are great options. 

¾ cup plain flour ¾ cup 

1 teaspoon celery, herb salt or normal salt 

2 eggs, lightly beaten 

1½ cups panko breadcrumbs 

2-3 tablespoons fresh parsley, chopped 

oil for frying 

Lemon wedges to serve (optional) 


Beer Battered Fries 

3/4 cup white rice flour 

1/4 cup cornstarch 

1 teaspoon paprika 

1/2 teaspoon baking powder 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/8 teaspoon cayenne 

Kosher salt and freshly ground black pepper 

1 cup light beer, such as pilsner 

5 russet potatoes, peeled and cut into batons, pre-soaked in cold water 



  • Fill a small saucepan with 3 to 4 inches of oil over medium heat until it reaches 163 °C / 325 °F. Line a large plate or baking sheet with paper towels. 
  • Prepare the batter for the fries: In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time until the batter is the consistency of heavy cream. Set aside. 
  • Prepare the fish: Cut each fillet into 2-3 even strips. Take three bowls: combine the flour and celery salt in one, put the egg in another, and combine the crumbs and parsley in the last bowl. Dip each fish strip first in the flour, then the egg and lastly coat in crumbs. Cover and chill until ready to cook. 
  • Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove the fries and place on the towel-lined plate, sprinkling with a few pinches of salt. 
  • Raise the oil temperature to 177 °C / 350 °F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, working in batches. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Keep warm. 
  • Cook the fish, a few strips at a time, until golden and cooked through. Keep warm while cooking the remaining fish. 
  • Serve with lemon wedges (optional). 


Chef’s Tip: 

You can also bake the fish for a healthier version. Arrange in a single layer on a lined tray and spray lightly or drizzle with oil. Bake for 10-12 minutes at 180°C or until fish is starting to flake and the crumbs are lightly toasted. 

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Awatere Valley